Keto Tuna Casserole

This delicious and filling keto tuna casserole has no noodles, but it has plenty of flavor! Ready in just 30 minutes and made with simple everyday ingredients, this easy recipe is perfect for a weeknight dinner.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 465kcal

Author Vered DeLeeuw

Ingredients

2 5-ounce cans tuna in water drained and flaked
⅓ cup mayonnaise
1 tablespoon Dijon mustard
½ cup Gruyere cheese shredded, divided
¼ cup red onion minced
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ cup parsley chopped, for garnish

Instructions

Preheat the oven to 400°F.
In a medium bowl, mix together the tuna, mayonnaise, mustard, ¼ cup of cheese, onion, salt, pepper, and cayenne.
Transfer the mixture to a small, 1-quart casserole dish. Sprinkle the remaining ¼ cup of shredded cheese on top.
Bake the casserole until hot, for about 15 minutes. Remove it from the oven and sprinkle it with parsley for garnish.
Serve immediately, with cut-up veggies and/or pork rinds for scooping out.

Video

Notes

You can bulk this casserole up by adding 2 cups of cooked riced cauliflower, increasing the mayonnaise to ½ cup, and dividing it into three servings.
You can use tuna in olive oil instead of tuna in water.
The leftovers keep well in the fridge for 3-4 days, or you can freeze them for up to three months if you want to keep them for longer. Reheat them in a 350°F oven or in the microwave (covered) at 50% power.

Nutrition